This recipe was provided by our Guest Chef Paul Ainsworth.
INGREDIENTS
10 Chicken thighs (de boned and cut in half)
20 slices green jalapenos
Chicken Thigh Marinade
250g buttermilk
1eggs
5g garam marsala
5g smoked paprika
Chicken seasoning
150g garam masala
150g salt
combine both together for seasoning the chicken when cooked
Chicken crumb texture
250g plain flour
10g onion powder
10g paprika
10g garam marsala
10g garlic powder
50g cornflakes (lightly crushed)
5 sheets of feuille de brick (cut into thin slices 1 inch long)
Chipotle Mayonaise
250g plain mayonnaise
25g chipotle paste
10g lemon juice
1 lemon zested
1 lime zested
Combine all mayonnaise ingredients together and whisk well, leave chilled in the fridge ready to serve with the chicken.
Method
1. In a mixing bowl place the buttermilk, egg, garam masala and smoked paprika and whisk well to incorporate all ingredients together
2. Place your chicken thigh pieces into the buttermilk mixture and mix well, cling film and refrigerate for 24 hours to marinade
3. Mix together the flour, paprika, onion powder, garlic powder, cornflakes and feuille de brick
4. Remove the chicken fron the fridge and place each piece one by one into the flour and spice mix making sure you get a good amount off texture all over the chicken pieces
5. Pre heat a deep fat fryer at 175C
6. Fry each piece for about 3-4 minutes until golden brown in colour then remove from the fryer and leave on a resting rack to cool (you can refrigerate at this stage if not cooking immediately)
7. Turn your fryer up to 190C and re fry the chicken pieces until dark golden and very crispy, drain on to papper towl, season with the chicken seasoning
8. Serve with slices of green jalepenos and plenty of chipotle mayonnaise and finish with fresh zest of lemon and lime
